UK Chef Takes Over Manila Using This Local Liquor
Entice your tastebuds as UK chefs bring their culinary magic to Manila, infusing Don Papa Rum with Filipino flair for a mouthwatering fusion experience!
Words Mika Reyes
Photos courtesy of Don Papa Rum
April 16, 2024
Multi-awarded Chef Andrew Clarke is regarded as mover of the industry, having been in the UK food scene for 25 years
Don Papa Rum, a brand that's grown from its roots in 2011 to captivate taste buds across 30 countries, recently played host to a vibrant culinary fusion in Manila. Welcoming talented chefs and mixologists from the UK, Don Papa embarked on a flavorful journey that blended British innovation with the warmth of Filipino hospitality.
Both chef Andrew and chef Budgie have their own signature culinary styles and both created dishes inspired by the Philippine culture
The Dos Chefs & Tres Papas Takeover, held in the heart of Makati, was more than a gastronomic event—it was a celebration of shared passions and creative collaborations. Chefs Andrew Clarke of Acme Fire Cult and Ferdinand ‘Budgie’ Montoya of Apoy and Sarap UK crafted a menu that danced between traditional Filipino flavors and modern culinary artistry.
Andrew Clarke, renowned for his bold experiments with meat and BBQ, crafted a dish inspired by the vibrant Farmers Market in Cubao. His roast pork creation, adorned with clams, cauliflower, salsa macha, and a hint of tamarind, was a testament to the rich tapestry of flavors found in the Philippines.
Chef Andrew Clarke created a main dish made of roast pork, clams, cauliflower, salsa macha, tamaring and prune, grilled cabbage, longganisa vinaigrette, capers, and herbs
Meanwhile, Budgie Montoya brought his love for Southeast Asian Cuisine to the table, infusing local ingredients like lapu-lapu and mustasa with a spicy gata twist. His burnt cassava cheesecake, kissed with Don Papa caramel, offered a playful nod to Filipino classics with a contemporary twist.
Chef Budgie’s starter made of lapu-lapu, suahe, and mustasa in spicy gata
Downstairs, at OTO, the Tres Papas took over the bar scene with a lineup that showcased Scottish and British influences in cocktails. Matt Arnold’s Short & Stout, infused with Guinness caramel reduction, and Carrie Smith’s Here We Bucking Go, featuring Scottish tonic wine, were highlights of the night’s spirited festivities.
This takeover’s food and drinks were exceptional, but what really made the event special was the people behind it. It was a meeting of minds and cultures, a testament to the power of culinary creativity to bridge continents. As Global Brand Ambassador Aaron Goodall remarked, “We’re not just sharing drinks; we’re building connections and celebrating global hospitality.”
Master mixologist Matt Arnold, Don Papa Rum's UK brand ambassador Callum Whitehead, and UK Top 50 cocktail bar Hoot The Redeemeer's top bartender Carrie Smith
The Dos Chefs & Tres Papas Takeover was a hit among attendees, blending youthful energy with a deep appreciation for diverse tastes and experiences. Whether you're a seasoned cocktail enthusiast or a curious foodie, keep an eye out for more exciting collaborations and events from Don Papa Rum—a brand that's not just about rum, but about crafting unforgettable moments and connections across borders.
